Let us know if you love the recipe as much as us! When we first published this recipe we accidently did one TABLESPOON of salt… to all the people who added a tablespoon we are forever sorry but we are so glad you stuck around hehe. It’s 1 teaspoon FYI… or maybe even less. A pinch of salt is always good.

Scoop the mixture out and make it into a large ball. Place and flatten between 2 sheets of baking paper.

Use a rolling pin to roll out the base to about 3mm or so thick.

Peel the top layer of baking paper off, then flip the base over the tart tin.

Make sure where the sides and the base meet is filled, if you have extra mixture add it here and smooth it over.

Place a round layer of baking paper over the base and fill with baking beads or uncooked rice or chickpeas.

Bake in the oven for 10 minutes, remove the baking beads and bake for a further 10 minutes or until golden brown. Keep an eye on it, you don't want to burn!

Now for the filling.

Drain the water from the soaked dates. In the food processor, whiz the dates, coconut oil and vanilla until they form a thick paste. Add the coconut milk and salt, whiz again until really smooth (about a minute, scrapping the sides as you go).

Sprinkle the crushed hazelnuts on top of the base.

Then pore and spread the caramel mixture over the base and place in the freezer for about 20-30 minutes.

Now to make the chocolate topping!

Place all ingredients into your blender or food processor.

Whiz until smooth, scraping the edges as you go.

This will take around 3-5 minutes - the friction from the whizzing will combine all the ingredients to this perfect smooth chocolatey goodness.

Pour the chocolate topping over the caramel and spread with a spatula. Place in the freezer for 5 minutes.